Mint Chutney - Saveur.com

HOME • RECIPES

Christopher Hirsheimer

RELATED TOPICS

	Pear and Currant Chutney

	Shaker Scalloped Tomatoes

	Sister Mildred's Creamed Potatoes

	Roast Leg Of Veal

	Shaker Lemon Pie

	Chicken Stew

	Shaker Rhubarb Pie

	Popovers

FAVORITES

Mint Chutney

Be the first to rate this recipe

MAKES 2 CUPS

The Shakers' once had vigorous herb business and sold the mint as tea or used it fresh in preparations like this condiment.

1 tightly packed cup fresh mint leaves
2 1/4 cups raisins
1 tsp. salt
1/2 cup cider vinegar
Pinch of cayenne

1. Finely chop mint leaves and 2 cups of the raisins, then transfer to a medium glass or ceramic bowl.

2. Add remaining 1/4 cup whole raisins, salt, vinegar, and cayenne and mix well. Cover and refrigerate for 4 hours or up to 1 week. Bring mint chutney to room temperature before serving—with Roast Leg Of Veal, if you like.

This recipe was first published in Saveur in Issue #50

Recipe Reviews

See what other readers are saying about this recipe.

Review This Recipe


Be the first to rate this recipe

Write a Review

Not a member? Sign up here
Already a member? Log in below
Username:
Password:

Recipe Center